The Seed Feeds: Spicy White Bean and Chicken Chili

I enjoy a good stew, casserole, or soup anytime of the year. Why Should these delightful and delicious concoctions be assigned to just the colder months of the year?! I found this recipe for a quick, easy and surprisingly light White Bean and Chicken Chili that will knock your socks off without making you feel too heavy.

What’cha Need:

2 (15.3 ounce) cans Northern White beans, drained

2 cups salsa verde

6 Cups of Shredded Chicken( When I’m short on time, I buy a really good Organic Rotisseri Chicken and shred)

1 tablespoon olive oil( I have an intolerance to Olive Oil so I used Extra Virgin Avocado Oil. It works just as good as Olive Oil and you can’t tell the difference)

2 tablespoons fresh chopped cilantro

1/2 tablespoon poultry seasoning( I used Old Bay)

1 teaspoon chili powder

1 large yellow onion, chopped/diced

4 cloves garlic, minced

2 jalapeno peppers, diced (remove the seeds for a milder version, leave the seeds in for a VERY HOT version)